White Chocolate Chip Banana Bread

Just the other day I had a few very brown bananas sitting in my fruit and veggie bowl.

Yes, I have a bowl in the middle of my table that I keep my do not refrigerate items. You know things such as onions and potatoes. I also store apples and oranges.

It is in my huge bowl that otherwise would sit vacant until we have a big family function and I usually throw a big old salad in it. Other than that it pretty much sits and does not get used.

Until now, with those bananas sitting there staring me in the face. I began to wonder if it was such a great idea to have that bowl full of stuff afterall. I could have chucked them in the freezer, although I think after they are frozen they tend to hold extra water and the bread tastes and looks a bit off.

I just do not think that banana bread is as good with frozen bananas.

I thought about making Banana Ice Cream, but I forgot to freeze the cylinder I use to churn it.

Banana Bread was the only option.

I opened the freezer and saw some white chocolate chips smiling at me, Beckoning me to add them to the bread.

So I did. And it was glorious magic.

I love this type of banana bread, each bite had a surprise of chocolate that was not expected.

Yeah and it is white chocolate, so it kind of melts into the bread and you do not detect it until you take a bite, and another bite until your slice is all gone.

Directions:

Preheat oven to 350 degrees.

Grease a large loaf pan. In a large bowl combine butter, honey and brown sugar. Beat until fluffy. Add Bananas and vanilla. Beat until bananas are incorporated. Add egg and sour cream. Mix until blended.
In a medium bowl combine flour, baking soda, baking powder, pumpkin pie spice and salt. Add the flour mixture about a ½ cup at a time to the butter mixture. Add the chocolate chips. Pour into prepared loaf pan. Bake 30-45 minutes or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool completely. Invert on a plate.
Combine 1/2 cup confectioner sugar and about 2 tablespoons water.
Drizzle over top before serving.

About Me

Veronica (Vonnie) is a widowed Catholic mom and a Coastal Virginia based food writer, a not so perfect Weight Watcher follower and animal wrangler, with a constant yearning for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.